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Tom, given the choice as you described it, I'd also get the gasser. It's nice to be able to come home, fire it up, and slap a steak on without all the hassle. If that isn't you and you can always plan ahead of time, then the kettle grill is awesome. Get the gasser and save another $500 to get...

There's been a lot of talk about using rib racks lately. Are there problems with the ends of the half racks drying out when you do this? Thanks!

Man, it's hard to argue with Jim M., but I'm gonna. I don't buy enhanced ribs and I still find the BRITU recipe too salty. I use half or quarter the amount of salt in BRITU and find it works great for me.

Joe, I'm considering the same thing. I'm considering a 14x22 paver patio. I can do it myself, but with grad school and work I have so little time. I like your idea of having a bunch of people over at once to knock that project out quickly. Now that you mention it, I'm going to consider that very...

Tom, thanks. This is the year I've been learning to bake and cheesecake was next on my list. So, how timely! I have two questions for you: 1. Does the water leak up into the springform pan when you partially submerge it? 2. When you open the over door to cool the cake, do you open it fully...

I'll second Stubb's. It's available in Ohio so it's probably available nationwide. I'd also add Bone Suckin' Sauce to the list. Great stuff. Even the Jack Daniels line is pretty decent.

You effectively lose 1/3 of your draft if you plug it up. That may or may not be an issue for you.

I, too, put some butts on the WSM last night before going to bed. I put mine on the smoker about 10:30pm EST. I use the bbq guru so I'm a cheater and get to sleep through the night Actually, I woke up at 3am to heed the call of nature so I went ahead and stirred the coals and added another...

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Kevin Taylor: Ed.... Gordon Food Service carries Royal Oak lump. VERY good stuff.....I have been using it for several years now. It's about $10 for a 20 lb. bag. Here is a link to GFS site...

Does anyone know where you can buy some of this in the Central Ohio area? Or for that matter, does anyone know where you can buy good, dense lump charcoal in the Central Ohio area? Thanks!

I hope you don't mind this Midwesterner from horning in on your conversation but aside from the obvious lack of bones, are there any downsides to cooking a rib roast w/o the bones? I've made two of these on my WSM and they are simply awesome. But, those two roasts were bone-in.

I just pick up the little bits that fall through and put them back on top. The larger pieces on the bottom will prevent the little ones from falling through. Alternatively, you could use a small layer of briquettes on the bottom.

I'll vote for Stubb's Spicy and Bone Suckin' Sauce. Mont'y Inn isn't bad either. I like their sauce, but not a huge fan of their ribs.

I'd go for the WSM, personally. My experiences with grilling a steak on the WSM and Smokey Joe are mixed, but the WSM was better. I have a Smokey Joe I've used twice. I can't get a decent sear on my steaks, even with a full bowl of charcoal. I think it's a matter of air flow under the coals. The...

I also agree that starting off with the Renown Mr. Brown (boston butt) recipe is a great start. I would recommend you start it first thing in the morning and let it cook until it's done. And to keep the worrying to a minimum, don't plan on pulled pork for dinner. You might get lucky and finish...

I'll put in my vote for the Sears Kenmore knockoff. It costs less than the Foodsaver brand and works just as well in my opinion. My sister has a Foodsaver but uses the Kenmore bags. Her and my opinion is that the Kenmore bags evacuate better than the Foodsaver bags.

My WSM always ran cooler than seemingly everyone else. I have always had to run all vents wide open to keep temps where I want them. I then adjusted temps with the amount of lit fuel. Now-a-days I "cheat" and use a BBQ Guru to hold my temps. It's rock solid! That was a good trick with cracking...

Let me add a suggestion to the dome thermometer. Spend the extra few bucks and get one that you can calibrate. They generally have a small screw on the back of the thermometer housing. The quality of the thermometer is generally higher and you can periodically take it off and recalibrate it. I...

This is a timely topic since I've been wondering the same thing. I cooked a brisket this past weekend where most of the flat was dry. I cooked it at 250 and trimmed the fat cap to 1/8". I'm thinking I trimmed way too much fat off and next time I may leave more of the fat cap intact. But where...

I paid $6.36 per pound this weekend but it was on sale. That was the first prime rib I had ever cooked and it was amazing on the WSM.